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Coconut-Jerk Chicken Kabobs
Recipes
Coconut-Jerk Chicken Kabobs
20 servings
1 hour, 30 minutes total (Active 35 minutes)

Ingredients

  • 4 lb boneless, skinless chicken thighs
  • Large zip-top bag
  • 1 (13.66 oz) can coconut milk
  • ½ cup vegetable oil
  • ¼ cup jerk seasoning
  • 2 teaspoons pepper, divided
  • 2 large red bell peppers
  • 2 large green bell peppers
  • 4 oranges, for juice
  • ½ cup unsweetened shredded coconut
  • ½ cup honey
  • 1 teaspoon ground cumin
  • 20 (6-inch) wooden skewers
  • Cooking spray
    1 teaspoon kosher salt

Steps

    1. Cut chicken into 2-inch cubes and place in bag (wash hands). Combine coconut milk, oil, jerk seasoning, and 1 teaspoon pepper. Pour mixture over chicken, seal bag, and knead to coat. Let chicken stand 1 hour (or chill overnight) to marinate.
    2. Preheat grill (or grill pan) on medium. Cut peppers into 1-inch cubes. Juice oranges (1 cup). Toast coconut. Combine orange juice, honey, and cumin.
    3. Alternate chicken and peppers on skewers (wash hands); coat with spray. Grill skewers 18–20 minutes, turning occasionally, until chicken is 165°F, brushing with orange juice mixture during last 2 minutes of cook time. Arrange skewers on serving platter. Sprinkle with coconut, salt, and remaining 1 teaspoon pepper. Serve.

Amount per 1⁄20 recipe serving: Calories 240, Total Fat 15g, Sat Fat 6g, Trans Fat 0g, Chol 85mg, Sodium 390mg, Total Carb 12g, Fiber 1g, Total Sugar 9g, (Incl. 6g Added Sugars), Protein 16g, Vitamin D 0%, Calc 0%, Iron 6%, Potassium 6%